Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study

Three different chocolate types: dark, milk and white were characterized and compared for the microstructural and rheological (fundamental and empirical) characteristics. A light microscope coupled to an image analysis system was employed in order to evaluate the particle size, the network structure...

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Bibliographic Details
Published inJournal of food engineering Vol. 169; pp. 165 - 171
Main Authors Glicerina, Virginia, Balestra, Federica, Dalla Rosa, Marco, Romani, Santina
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2016
Subjects
Chocolate
cohesion
image analysis
mechanical properties
Microstructure
milk
milk chocolate
Modelling
particle size
Rheology
rheometers
texture
viscosity
white chocolate
Chocolate
Modelling
Microstructure
Rheology
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ISSN0260-8774
1873-5770
DOI10.1016/j.jfoodeng.2015.08.011

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Summary:Three different chocolate types: dark, milk and white were characterized and compared for the microstructural and rheological (fundamental and empirical) characteristics. A light microscope coupled to an image analysis system was employed in order to evaluate the particle size, the network structure and the distance between particles of each matrix. Rheological parameters (yield stress, viscosity, thixotropy) were evaluated by using a stress–strain rheometer, while mechanical properties (consistency and cohesiveness) were analysed using a texture analyzer. The Power law, Casson and Windhab rheological models were used in order to better explain the rheological behaviour of chocolate samples. Results showed that white chocolate, with the highest amount of fat in formulation, had the smallest sized particles, the less aggregate structure and the lowest yield stress, viscosity and thixotropic values. Dark chocolate samples instead presented the highest aggregate structure, with less void spaces between particles that involved the highest rheological parameter values. Milk chocolate matrix exhibited intermediate microstructural and rheological characteristics compared to dark and white chocolate ones. •Formulation influences dark, milk and white chocolate characteristics.•Power law, Casson and Windhab models successfully fit rheological data.•Microstructural and rheological analysis well discriminated chocolate types.
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ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2015.08.011